Rice Souffle with Pears and Raspberries

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I've tried this recipe once and it was so dry. I grew up with Rice Souffle and my mother's version always had more moisture to it. The rice should be cooked creamy before adding eggs to obtain a wonderfully moist texture to it. We also had a fantastic cherry or blueberry compote, so be open to different kinds of fruit.

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I would rate this dish between 3 and 4 stars. I've made this dish twice. I didn't have raspberries either times, so the first time I made it it was a little flat. The second time I added some pan fried bananas with the pears and it was a good flavor combination. I also think the milk to rice ratio is too low, unless you like your rice to have a little bit of bite.